Recipe: (Italy) Panini of Fresh Figs, Prosciutto, and Mozzarella

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 8, 2012

Home > Recipes > Breads (Sandwiches, Panini etc) > Panini of Fresh Figs, Prosciutto, and Mozzarella

Panini of Fresh Figs, Prosciutto, and Mozzarella
Region: Italy
Category: Breads (Sandwiches, Panini etc)
Season: Any
Difficulty: Easy and Quick

When figs are in season in late spring try this deliciously sweet panino with or without the mozzarella cheese.

Yield: Makes 4 servings
Preparation Time: 5 minutes

4 soft rolls

4 fresh figs, sliced in half

4 to 6 ounces prosciutto di Parma, thinly sliced

1/4 pound fresh mozzarella cheese, sliced (optional)

Extra-virgin olive oil to taste

1. Slice open the rolls. Divide the figs, prosciutto, and mozzarella into fourths.

2. Drizzle olive oil on one side of the rolls. Place the halved figs on one side and press down to flatten. Layer the prosciutto and mozzarella and cover with the other half of the roll. Press down gently and serve.

Posted: 12/13/2006

"The recipes in Grill Italian are traditional, informative, and most important, delicious. Cliff Wright brings together the best of Italy's flavors and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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